Cornbread topping:
3/4 cup cornmeal
1 cup milk (any variety is fine)
1/4 cup sugar
1 egg
1 teaspoon baking powder (use even if your
gluten-free mix contains baking powder; this helps with rising)
The Filling.
I chose to make this vegetarian because I put this on at 6am and had no interest whatsoever in browning meat that early in the morning. I was lucky my slippers were on the right feet. You, however, can add 1 pound of
your favorite browned or already cooked meat if you'd like. [this is a fantastic way to clean out your pantry and fridge and re-use leftovers!!] 1 (15-ounce) can drained and rinsed black beans
1 (14.5-ounce) can fire roasted tomatoes
1 (15-ounce) can drained corn
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
1/4 cup diced onion (I had some leftover in the fridge from a previous dish)
1/2 cup shredded cheddar cheese
The Directions.
For best results, use a 4-quart slow cooker. I'd highly recommend the 4-quart just because there isn't all that much food,
here. Spray your crockpot with cooking spray. Dump in the filling ingredients--cheese, too!-- and stir well to distribute the spices. You will not be able to stir this again, so please check to see that the spices aren't in a clump anywhere.
In a
separate bowl, mix together the cornbread topping.
When finished, pour evenly over the filling, spreading with a spatula if needed.
Cover and cook on low for 4 to 7 hours or on high for 2 to 4 hours.
I was shocked at how quickly this cooked. I set it on low and expected it to take about 8, but it
was all brown and golden and perfectly crispy at the 6 hour mark.
So we ate it for lunch!
I did not prop open the lid or use papertowels to absorb the condensation.
All I did was take the lid off and let it stay open for about 15 minutes before cutting
into.
I scooped it out with a large spoon after testing with a knife that the cornbread was finished.
If you'd prefer to NOT make a homemade from scratch cornbread topping because you already have a mix in the house, that's fine!
Just mix it up according to the package instructions. No problem at all. :-)
The Verdict.
The kids at first only ate the cornbread topping, but then discovered that the beans and the corn were tasty and ate the rest.
This was a nice, hearty meal that didn't leave me over-full.
It's a keeper recipe!!
enjoy!!
